Pasadena Star News/Tuesday, April 25, 2006

Green Olives Filled with Piquillo Peppers and Anchovy
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
4


INGREDIENTS:
8 extra-large green olives, unpitted 4 anchovy fillets (oil-packed) 2 piquillo peppers (Spanish wood-roasted sweet peppers available in jars at specialty markets)
1 garlic clove, unpeeled 3 tablespoons Spanish extra-virgin olive oil grated zest of 1/2 orange
1 tablespoon sherry vinegar sea salt to taste



1 Using the flat side of a knife, press each olive until pit pops out, being careful not to split the olive in half. Cut the anchovy fillets lengthwise to create 8 long slices, and cut the piquillo peppers into 8 (1/2-inch-wide) strips.
2 Place 1 anchovy slice and 1 pepper strip in each olive. You can be generous with the filling, allowing the anchovy and pepper to spill out of the olive.
3 Split open garlic clove by placing it on a chopping board and pressing down hard with the base of your hand or with the flat side of a knife.
4 In a small bowl, mix garlic, olive oil, orange zest and vinegar. Place stuffed olives in dressing and allow to marinate for 30 minutes. Then sprinkle with a little sea salt and arrange on a plate, with toothpicks for serving.

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